Let’s make Qidra Khaliliya, a fatty Palestinian dish from the city of Al-Khalil. The flavor is simple and pure, just like its people. You just can’t go wrong with lamb and ghee.
Ingredients:
For the Lamb:
- 1.5 kg lamb (shoulders preferred)
- Salt
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- Water (for boiling)
- 1 tbsp ghee (for brushing)
For the Rice:
- 3 cups canary rice
- 4 cups lamb stock
- Salt (to taste)
- 1 tsp turmeric
- 1 large onion (thinly sliced)
- 2 heads garlic (peeled)
- 1 can chickpeas
- 2 tbsp ghee (or butter)
For Garnishing:
- Almonds (toasted in ghee)
- Pine nuts (toasted in ghee)
- Fresh parsley (optional)
- Plain yogurt (for serving)
- Finely chopped salad (for serving)
Instructions:
- Salt the lamb pieces and place them in a pot with bay leaves, cinnamon sticks, and cardamom pods.
- Add water to cover, remove foam, and let it cook for about 2 hours until the meat is tender.
- Remove the lamb, brush it with ghee, and broil in the oven for color.
- Strain the stock, wash the rice, and soak it in 4 cups of stock.
- Saute sliced onions and peeled garlic in ghee until golden.
- Add chickpeas and cook until slightly blistered.
- Place the rice, onions, garlic, chickpeas, and remaining stock in a clay pot or oven-safe dish.
- Cover and bake at 180°C (350°F) for 1 hour.
- Once the rice is cooked, top it with the broiled lamb.
- Toast almonds and pine nuts in ghee, then drizzle them over the dish.
- Serve with yogurt and a fresh salad. Enjoy!